Cuban Mojo Sauce

This authentic Cuban Mojo Marinade recipe is my family's treasured secret that's been passed down for generations, perfected by my father who was a chef in Cuba and refined over decades of use in our kitchen. Cuban mojo (pronounced MO-ho) is the cornerstone of Cuban cuisine – a bold, garlicky citrus marinade made with sour oranges, fresh garlic, oregano, and cumin that transforms everything from roast pork and chicken to beef and seafood into incredibly flavorful Cuban masterpieces.

Growing up with a Cuban chef for a dad meant I was spoiled with authentic Cuban food my entire childhood, and this homemade mojo marinade recipe is the key to infusing your dishes with that vibrant, tangy, garlicky flavor that Cuban food is most famous for. Whether you're making traditional Cuban lechon (roast pork) for the holidays, bistec de palomilla, vaca frita, or pollo a la plancha, this easy Cuban mojo sauce recipe takes just 15 minutes to make and can be refrigerated for up to two weeks or frozen for three months, making it the perfect make-ahead marinade for all your Cuban cooking adventures.

This is the best Cuban mojo recipe you'll find – battle-tested over generations and guaranteed to bring authentic Caribbean flavor to your table.

Why You'll Love Cuban Mojo Marinade

• Authentic family recipe passed down for generations – perfected by a Cuban chef over decades of refinement and use
• The cornerstone of Cuban cuisine – this is the essential marinade that makes Cuban food taste authentically Cuban
• Bold, vibrant flavor – packed with fresh garlic, citrusy sour oranges, and aromatic spices that transform any protein
• Incredibly versatile – works beautifully on pork, chicken, beef, fish, and seafood
• Perfect for garlic lovers – uses 4 whole heads of garlic (not cloves!) for that signature intense, savory punch
• Quick and easy to make – ready in just 15 minutes with simple ingredients and minimal prep
• Restaurant-quality results at home – tastes just like the mojo at your favorite Cuban restaurant
• Long shelf life – keeps in the refrigerator for up to 2 weeks and freezes beautifully for up to 3 months

Mojo Cuban Marinade Ingredients

This traditional cuban mojo recipe is made of the following ingredients:

• Sour oranges
• Garlic
• Bay leaves
• Oregano
• Onion powder
• Cumin
• Fresh ground black pepper
• Sugar
• Salt
• Sazon Completa

How to Make Mojo Sauce

Using a liter sized container with a lid and a funnel, add all of the ingredients to the container.

While squeezing in the sour oranges, either use a strainer or your hands to catch the seeds from the oranges.

Once you've added all the ingredients to your container, tightly place the lid on the bottle and give the contents a good shake before using.

Mojo Recipe Substitutions and Variations

Don't have sour oranges? You can use ⅔ orange juice and ⅓ lime juice.

Spicy Mojo: Add a dash of cayenne pepper or a sliced jalapeño to your mojo marinade for a fiery kick.

Citrus Infusion: Experiment with different citrus fruits like grapefruit or tangerine in your marinade for a refreshing twist.

You can also run the entire marinade through a food processor or blender instead of mincing the ingredients by hand.

Tips for this mojo Cubano

• Before using this marinade, be sure to give the container a vigorous shake. The garlic and spices will settle at the bottom of the jar after a few minutes.
• For small cuts of meat, like thin steaks, chicken thighs and fish filets marinade for only 1-2 hours. This is a strong marinade that doesn't require a lot of time to permeate the meat.
• For larger cuts of meat such as pork shoulders, whole chickens and turkeys, I recommend marinating for 24-48 hours.

How to use this Mojo Recipe

This marinade is fantastic on chicken and even steak, but it’s best used for marinating pork. I use this Cuban mojo marinade to make my dad’s lechon during the holidays.

This is also great with pollo a la plancha, vaca frita and bistec de palomilla.

Storage for this Cuban mojo sauce

Proper storage is essential to maintain the freshness and flavor of your Cuban mojo marinade. Here's how to store it:

Refrigerate for Short-Term Storage:

• Airtight Container: Transfer the marinade to an airtight glass jar or container. This helps prevent contamination and preserves the flavors.
• Storage Duration: Mojo marinade can be stored in the refrigerator for up to one week.

Freezing for Longer Storage:

• Portioning: If you plan to freeze the marinade, consider portioning it into smaller containers for easier use later.
• Airtight Containers: Place the marinade in freezer-safe containers or bags, ensuring they are tightly sealed.
• Storage Duration: Frozen mojo marinade can last for up to 3 months.

Important Tips:

• Labeling: Always label your containers with the date to keep track of freshness.
• Thawing: When thawing frozen mojo, transfer it to the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheating: If the marinade becomes too thick after freezing, you can add a small amount of water or citrus juice to thin it out before using.

By following these guidelines, you can enjoy the delicious flavors of your homemade Cuban mojo marinade whenever you crave it!

Check out these other Cuban recipes